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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins: Decadent Treat for Any Time

Chocolate Zucchini Muffins are a decadent treat that combines rich cocoa and moist zucchini, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour You can substitute with a gluten-free flour.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 3/4 cup Cocoa Powder Opt for quality cocoa like Hershey's Special Dark.
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 2 large Eggs
  • 1/2 cup Milk Dairy-free milk can be used.
  • 1/2 cup Oil (Canola or Vegetable) You can also use melted coconut oil.
  • 2 teaspoons Vanilla Extract
  • 1 cup Shredded Zucchini Use smaller zucchinis for best results.
  • 1 cup Semi-Sweet Chocolate Chips Feel free to swap for milk or dark chocolate chips.

Equipment

  • muffin pan
  • Mixing Bowls
  • whisk
  • spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (400°F for high altitude) and line muffin pans with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, baking soda, and baking powder until well combined.
  3. In another bowl, beat together the eggs, milk, oil, and vanilla extract until fully incorporated. Fold in the shredded zucchini.
  4. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the semi-sweet chocolate chips.
  5. Using a #24 scoop, fill each muffin cup two-thirds full with batter. Sprinkle extra chocolate chips on top if desired.
  6. Bake at 350°F for 20-25 minutes, or 400°F for 18-20 minutes at high altitude. They are done when a toothpick comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Make sure to squeeze excess moisture from shredded zucchini before adding to the batter. Store cooled muffins in an airtight container to preserve moisture.

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